Ulje 10

Cijena: 62,00 KM

100% prirodno, nerafinirano, nefiltrirano, hladno cijeđeno, molekularno prerađeno jestivo laneno ulje.
Ulje 10 je iznimno jak antioksidans, sa antiinflamatornim i analgetskim djelovanjem.
Inhibira proizvodnju azotnog oksida, ima citotoksičnu aktivnost protiv tumorskih ćelija i sposobnost da inhibira epileptičene napade (antikonvulzivno djelovanje).
Ulje 10 je prirodni antihistaminik, analgetik i diuretik.
Ulje 10 utiče na rad digestivnih organa i koštanu srž čiji je rad poremećen kao posljedica prisustva histamina.
Upotreba Ulja 10 pomaže poboljšanju funkcije kože, želuca, pankreasa, crijeva i uspostavlja pravilan protok limfe i krvi u pankreasu i u trbušnim limfnim čvorovima, što dovodi do pravilnog protoka limfe kroz kožu i nazad u debelo crijevo.
Ulje 10 utiče na alergije, neurodermitise, ekcem i psorijazu.
Ulje 10 reguliše varenje hrane. Ovo ulje mogu koristiti svi oni koji imaju problema sa crijevima.

Ulje 10 sadrži prirodni fluor koji blagotvorno djeluje na sve infekcije u ustima, želucu, jednjaku i crijevima kao i na reproduktivne organe i prostatu.
Ulje 10 se može uzimati i u stresnim situacijama jer sprečava zastoj energije i vaskularni spazam.

Ovo ulje se zove i antistresno i antidepresivno ulje.

Kod teških oboljenja, Ulje 10 rashlađuje i čisti tjelesne homone koji su vezani za svaku ćeliju.

Pacijenti sa teškim oboljenjima piju Ulje 10 za vrijeme čitavog perioda liječenja jer to reguliše probavu, popravlja rad želuca, pankreasa, debelog crijeva, jetre i slezene.

Glavni sastojci: Lan
Oblik: Tečni
Način upotrebe: 3 puta dnevno po jednu čajnu kašiku, 15 min prije jela
Količina: 100 ml

Reference

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Essential oil composition and variability of Laurusnobilis L. growing in Tunisia, comparison and chemometric investigation of different plant organs.

Marzouki H, Piras A, Salah KB, Medini H,Pivetta T, Bouzid S,Marongiu B, Falconieri D.

Faculté des Sciences de Tunis, Laboratoire de Botanique et de Biologie Végétale, Monastir, Tunisia

Screening of indigenous Palestinian medicinal plants for potential anti-inflammatory and cytotoxic activity.

Kaileh M, Berghe WV, Boone E, Essawi T, Haegeman G.

Laboratory of Eukaryotic Gene Expression and Signal Transduction (LEGEST), Department of Molecular Biology, Ghent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium.

The in vitro screening for acetylcholinesterase inhibition and antioxidant activity of medicinal plants from Portugal.

Ferreira A, Proenca C, Serralheiro ML, Araujo ME.

Department of Chemistry and Biochemistry, University of Lisbon, Campo Grande, 1749-016 Lisboa, Portugal.

Hot water soluble sesquiterpenes [anhydroperoxy-costunolide and 3-oxoeudesma-l,4(15),ll(13)triene-12,6alpha-olide] isolated from laurel (Laurusnobilis L.) induce ceil death and morphological change indicative of apoptotic chromatin condensation in leukemia cells.

Komiya T, Yamada Y, Moteki H, Katsuzaki H, Imai K, Hibasami H. Faculty of Bioresources, Mie University, Tsu-city, Mie 514-0001, Japan.

Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica.

Friedman M, Henika PR, Mandrell RE.

Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, USA.

Inhibitory effects of sesquiterpenes from bay leaf on nitric oxide production in lipopolysaccharide-activated macrophages: structure requirement and role of heat shock protein induction.

Matsuda H, Kagerura T, Toguchida I, Ueda H, Morikawa T, Yoshikawa M. Kyoto Pharmaceutical University, Japan.

Cytotoxic activity of essential oils from labiatae and lauraceae families against in vitro human tumor models.

Loizzo MR, Tundís R, Menichini F, Saab AM, Statti GA, Menichini F,

Faculty of Pharmacy, Nutrition and Health Sciences, Department of Pharmaceutical Sciences, University of Calabria, 1-87036 Rende (CS), Italy.

Gas chromatography/mass spectrometry analysis of Laurusnobilis essential oil composition of northern Cyprus.

Yalcin H, Anik M, Sanda MA, Cakir A.

Food Technology Department, Vocational High School of Technical Science, Selcuk University, Konya, Turkey